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Post by elaine on Sept 16, 2019 19:52:11 GMT
If this is the place, which, given the artichoke sandwich on the menu, is likely, it is evident that plating and how the food looks is very important to the chef(s). Eta: subbing a gluten-free bun for the regular bun is an option for those worried about GF issues.
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Post by myshelly on Sept 16, 2019 19:54:03 GMT
I don’t think no mustard on a burger is dictating the dish. To be fair, taking a hamburger and removing the bun and three of the condiments is fundamentally changing it. If I order a turkey sandwich with no bread and start removing condiments... Eventually I’m not eating a sandwich anymore, I’m eating sliced turkey. My family owns a restaurant. We are known for our burgers... we’ve won many awards for them over the years, and even had an article written for USA Today describing ours as the best burger in our state. Our burgers come dressed. And they come dressed the way we recommend them... how we think they are best. If you order our Blue Burger without blue cheese, I’m gonna side eye you a little, because there are plenty of other options to choose from. Don’t like mustard? Great, we’ve got 7 burgers without it... why not try one of those instead? This just isn’t how I think of a restaurant. I see what you’ve recommended on the menu and that’s great and all, but I’m a paying customer and I want what I want, my way. I make substitutions, omissions, and additions to 99% of things I order at restaurants.
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Post by ChicagoKTS on Sept 16, 2019 19:58:22 GMT
I thought the same thing. I doubt that’s the issue. The chef most likely feels the veggie burger wouldn’t reflect well on the establishment with no bun and no condiments. I get that’s the way you like it, but maybe you’d be better off at a different kind of restaurant than a “foodie” restaurant that is going to take pride in the whole of a recipe. Leaving one thing of for an allergy or preference is reasonable. Leaving everything off is changing a chef’s recipe. It’s like when people leave recipe reviews online, describe a bunch of changes they made so it’s completely different and then say “one star, not enough flavor.” They didn’t even make the recipe. Yeah, this especially in an, as you described, a foodie restaurant. The chef designs a dish to achieve a particular flavor profile. Removing a bunch of the ingredients creates a whole different dish. Having said that, their goal should be focused on creating a wonderful customer service experience but they failed.
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Post by busy on Sept 16, 2019 19:59:34 GMT
From the linked restaurant's website
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Gennifer
Drama Llama
Posts: 5,168
Jun 26, 2014 8:22:26 GMT
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Post by Gennifer on Sept 16, 2019 20:11:55 GMT
This just isn’t how I think of a restaurant. I see what you’ve recommended on the menu and that’s great and all, but I’m a paying customer and I want what I want, my way. I make substitutions, omissions, and additions to 99% of things I order at restaurants. Sure. Did I say I wouldn’t bring you the Blue Burger with no blue cheese? Nope. You’ll get it, just how you want it. But you’ll pay the more expensive price for that burger, instead of the price for the basic hamburger, which is what you essentially got. ¯\_(ツ)_/¯ I’m curious if you’re like this in all aspects of your life. Do you dye your shirts a different color after you buy them, swap out buttons for snaps, and adjust the neckline, or find one you like and buy it as-is? Do you mix your perfumes together 99% of the time to get it your way? Must be exhausting.
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Post by Spongemom Scrappants on Sept 16, 2019 20:12:32 GMT
I make substitutions, omissions, and additions to 99% of things I order at restaurants. Honestly, it drives me crazy to go out to eat with someone like you. One or two reasonable requests? Sure. But by your own estimation... 99% of what you order? That's ludicrous.
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Gennifer
Drama Llama
Posts: 5,168
Jun 26, 2014 8:22:26 GMT
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Post by Gennifer on Sept 16, 2019 20:16:52 GMT
I guarantee it’s driving the server nuts, too. And, unfortunately, you may be paying the price just by association, Spongemom Scrappants. I haven’t gone to a restaurant with two of my sisters-in-law for at least fifteen years. (One asked for no sauce on her chicken parmesan and then complained to the server that it was dry, and the other asked for a bunch of lemons and sugar packets to make her own free lemonade.) I always find an excuse to bow out.
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Post by hop2 on Sept 16, 2019 20:29:06 GMT
I think she’s saying something like “even McDonald’s has better service than this other restaurant.” If I owned a fancy restaurant and I had customers say that McDonalds has better service than me, I would take that as a slap in the face. If that was based on the fact that the customers in question wanted to be served something that didn't meet the standards of said fancy restaurant, most restaurants would be fine with that customer going to McDonald's instead. Not every business wants every customer. There should be a sign in the door if the establishment refuses to alter Simone things. So many people have either celiacs or a sensitivity to wheat, gluten if the folic acid that breads are enriched with. And if your ‘burger’ depends on condiments to be tasty then your doing it wrong. The chef can get over him or herself if the can’t make dietary accommodations. I wouldn’t go back.
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Post by mustlovecats on Sept 16, 2019 20:31:29 GMT
I don’t think no mustard on a burger is dictating the dish. To be fair, taking a hamburger and removing the bun and three of the condiments is fundamentally changing it. If I order a turkey sandwich with no bread and start removing condiments... Eventually I’m not eating a sandwich anymore, I’m eating sliced turkey. My family owns a restaurant. We are known for our burgers... we’ve won many awards for them over the years, and even had an article written for USA Today describing ours as the best burger in our state. Our burgers come dressed. And they come dressed the way we recommend them... how we think they are best. If you order our Blue Burger without blue cheese, I’m gonna side eye you a little, because there are plenty of other options to choose from. Don’t like mustard? Great, we’ve got 7 burgers without it... why not try one of those instead? Blue cheese is a good example. I’m allergic. My favorite burger place has a burger with pork belly, crisp bacon, onion jam, blue cheese, and pickles. I specifically want everything on that burger, except the blue cheese which will make my face itch for two days. Or another place we like to go has this great salad but it has pine nuts on it and pine nuts taste like mulch so I leave them off. Sometimes a menu item is exactly what a customer wants, minus a component. I don’t want one of the 7 other burgers, I want the one with two kinds of bacon and onion jam.
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Post by hop2 on Sept 16, 2019 20:31:35 GMT
If this is the place, which, given the artichoke sandwich on the menu, is likely, it is evident that plating and how the food looks is very important to the chef(s). Eta: subbing a gluten-free bun for the regular bun is an option for those worried about GF issues. no that doesn’t solve the gluten free issues as many condiment have ‘modified food starch’ which may or may not have gluten in it. There are only some Mayonnaises that are GF
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Gennifer
Drama Llama
Posts: 5,168
Jun 26, 2014 8:22:26 GMT
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Post by Gennifer on Sept 16, 2019 20:38:42 GMT
Blue cheese is a good example. I’m allergic. My favorite burger place has a burger with pork belly, crisp bacon, onion jam, blue cheese, and pickles. I specifically want everything on that burger, except the blue cheese which will make my face itch for two days. Or another place we like to go has this great salad but it has pine nuts on it and pine nuts taste like mulch so I leave them off. Sometimes a menu item is exactly what a customer wants, minus a component. I don’t want one of the 7 other burgers, I want the one with two kinds of bacon and onion jam. The situation you described makes sense. But if you asked for no pork belly, bacon, jam, or blue cheese, you’re really just wanting a hamburger, right? There’s a point where you’re changing it so much that it’s unrecognizable as the original item. And, obviously, allergies are a whole other thing.
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Post by warrior1991 on Sept 16, 2019 20:39:02 GMT
Reminds me of a time I was out for lunch with 2 of my friends when I was in my 20s. I asked the server if the Quesadilla had jalapenos on it. She said no. I wasn't sure I believed her. (I can't handle hot food, but didn't tell her that). After my friends ordered, I asked her again. She said no. So I ordered them with extra sour cream and no tomatoes. Food came and I started eating. 3 bites in and I'm dying. I drank my soda down in 2 gulps, drank my one friend's soda down in 2 gulps. (I didn't know you needed dairy to cut the heat.) Was starting on my other friend's soda when the server came by to check on us, also the guys at the next table were coming over to give me their sodas. She turned pale and said "oh, I didn't think you were serious about the jalapenos".
Since then I have learned to tell server's that Tic Tacs are too hot for me. That has saved me from setting my hair on fire again.
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kibblesandbits
Pearl Clutcher
At the corner of Awesome and Bombdiggity
Posts: 3,305
Aug 13, 2016 13:47:39 GMT
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Post by kibblesandbits on Sept 16, 2019 20:42:28 GMT
I don’t think no mustard on a burger is dictating the dish. To be fair, taking a hamburger and removing the bun and three of the condiments is fundamentally changing it. If I order a turkey sandwich with no bread and start removing condiments... Eventually I’m not eating a sandwich anymore, I’m eating sliced turkey. My family owns a restaurant. We are known for our burgers... we’ve won many awards for them over the years, and even had an article written for USA Today describing ours as the best burger in our state. Our burgers come dressed. And they come dressed the way we recommend them... how we think they are best. If you order our Blue Burger without blue cheese, I’m gonna side eye you a little, because there are plenty of other options to choose from. Don’t like mustard? Great, we’ve got 7 burgers without it... why not try one of those instead? Exactly. If you want to dictate your meal down to the Nth degree - go to freaking Red Robin. If you are at a "foodie" place, as the OP stated, you are eating as the Chef creates. I read the menu - it has exactly TWO burgers on the menu, and they are specific presentations. Why go there and order a burger if all you want is a dry veggie patty on a plate. Oy. Please don't be that putz that leaves a ridiculous YELP review either.
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Post by padresfan619 on Sept 16, 2019 20:44:36 GMT
A coworker of mine goes out to lunch every single day and alters meal every single time, it is embarrassing to eat with her. There’s no telling how much spit we’ve consumed because of her demands and attitude.
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Post by myshelly on Sept 16, 2019 20:57:56 GMT
This just isn’t how I think of a restaurant. I see what you’ve recommended on the menu and that’s great and all, but I’m a paying customer and I want what I want, my way. I make substitutions, omissions, and additions to 99% of things I order at restaurants. Sure. Did I say I wouldn’t bring you the Blue Burger with no blue cheese? Nope. You’ll get it, just how you want it. But you’ll pay the more expensive price for that burger, instead of the price for the basic hamburger, which is what you essentially got. ¯\_(ツ)_/¯ I’m curious if you’re like this in all aspects of your life. Do you dye your shirts a different color after you buy them, swap out buttons for snaps, and adjust the neckline, or find one you like and buy it as-is? Do you mix your perfumes together 99% of the time to get it your way? Must be exhausting. I often have custom clothing made for myself and my children. I swap things like buttons. I make my own jewelry so I have the perfect things to match outfits. I mix lipsticks together to get a better shade.
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Post by elaine on Sept 16, 2019 21:01:30 GMT
If this is the place, which, given the artichoke sandwich on the menu, is likely, it is evident that plating and how the food looks is very important to the chef(s). Eta: subbing a gluten-free bun for the regular bun is an option for those worried about GF issues. no that doesn’t solve the gluten free issues as many condiment have ‘modified food starch’ which may or may not have gluten in it. There are only some Mayonnaises that are GF They make all their condiments from scratch according to the website. I’m guessing they aren’t using modified food starch when they make homemade mayo, mustard and even homemade ketchup. There is no gluten in egg yolks and olive oil which is what mayo made from scratch is. If you take the time to actually look at the site and the menu, it seems that they are aware of gluten issues... Criticize away if you don’t like their apparent “not-modifying the dishes” policy, but I don’t think being insensitive to gluten issues is a valid concern in this case.
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Post by iamkristinl16 on Sept 16, 2019 21:27:18 GMT
I think it is strange that they wouldn’t make the burger plain no bun. Makes me wonder if their burgers look or taste really unappetizing with nothing on them. It’s not like the condiments were special or would “make” the meal.
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julie5
Pearl Clutcher
Posts: 3,611
Jul 11, 2018 15:20:45 GMT
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Post by julie5 on Sept 16, 2019 21:30:47 GMT
They’re both in the business of serving food that people will enjoy. If your food relies on condiments to carry it, then yes, you’re doing it wrong. If you require a guest to take a bun they don’t want, you’re doing it wrong. If you can’t accomodate dietary requests, then why be a chef? It’s not about the chef. It’s about the guest eating the food and probably paying way too much for a plain veggie burger but she was ok with that. She wasn’t ok taking catsup mustard and mayo that she does not want. I hope you don't feel like I'm picking on you, but in plenty of restaurants it is 100% about the chef. It's never about a line cook, but people really do follow a chef around. I think it is unreasonable to expect a restaurant to be sensitive to dietary needs within every dish. I consider myself schooled. As in thank you for explaining stuff to me. I’ve learned quite a bit from this thread! I’m honestly not even sure how many “chef” restaurants I’ve eaten at but they were all on vacation. I’ve seen plenty of younger people trying to bring that quality of restaurant/food to our small town and it doesn’t ever last. We are very much a frugal/cheap area, spoken from a small business owner. Everyone wants the high quality dining without the high quality price. So I’m just not familiar with the atmosphere of a high end food neighborhood.
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Post by Miss Lerins Momma on Sept 16, 2019 21:35:59 GMT
We are all picky in our house. I would have probably left. I don’t eat mayo and I don’t eat buns. So not an untypical request to me!
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Post by mikklynn on Sept 16, 2019 21:46:47 GMT
We frequent a local bar/restaurant that is semi-foodie. We love it. I understand the no substitutions, but I do NOT understand not leaving off 1 ingredient. I was really unhappy recently when I tried to order the shrimp taco special and they would not eliminate the cheese. I can't eat dairy. It's ridiculous.
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Post by cmpeter on Sept 16, 2019 22:21:49 GMT
I wouldn’t go back. There is a burger place here that folks rave about (Dicks) they served their burgers with ketchup and I despise ketchup. They won’t make me one without it, so I don’t eat there.
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Post by jeremysgirl on Sept 16, 2019 23:17:31 GMT
Is anyone else having a hard time feeling sorry for an uppity chef serving a burger of all things? Not gourmet at all. And yes I can totally understand a chef at a high end restaurant not wanting to alter her food. Drives me nuts when my husband does this in a nice restaurant. A lot of thought and care went into a meal to request it be altered to something it never was intended to be. But a burger? With ketchup? Mayo?
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Post by busy on Sept 16, 2019 23:20:36 GMT
Is anyone else having a hard time feeling sorry for an uppity chef serving a burger of all things? Not gourmet at all. And yes I can totally understand a chef at a high end restaurant not wanting to alter her food. Drives me nuts when my husband does this in a nice restaurant. A lot of thought and care went into a meal to request it be altered to something it never was intended to be. But a burger? With ketchup? Mayo? I'm on the west coast like the OP is and there are many many restaurants around here that are casual yet still take their food very seriously. Elevating comfort food is definitely *a thing.*
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NoWomanNoCry
Drama Llama
Posts: 5,856
Jun 25, 2014 21:53:42 GMT
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Post by NoWomanNoCry on Sept 16, 2019 23:22:24 GMT
I make substitutions, omissions, and additions to 99% of things I order at restaurants. Honestly, it drives me crazy to go out to eat with someone like you. One or two reasonable requests? Sure. But by your own estimation... 99% of what you order? That's ludicrous. My Ex best friend is like this...she would spend almost 10mins explaining how she wanted her food made and how she doesn’t want this or that touching. She was always extreaming rude to the workers (tossed her drink in one of their faces) so I stopped going out to eat with her. Going through a drive thru was more of a nightmare with her.
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Post by jeremysgirl on Sept 16, 2019 23:24:15 GMT
At my clothing store we have a “make it right” policy for customers when they get mad. That way we don’t lose them as a customer. The way diet has changed like keto, gluten free, dairy free...etc I don’t think those restaurants who have standards about recipes will last much longer. ¯\_(ツ)_/¯ I ate at three different restaurants last week that had some variation of "substitutions or changes politely declined" on the menu. They also clearly marked gluten-free, vegetarian, and vegan dishes. I eat GF and was just fine. I go to fine dining restaurants so I can enjoy creative, delicious dishes that come from the mind of talented chefs, that I wouldn't/couldn't prepare at home. If I want something to my exact specifications, I'll either make it myself or go to a different kind of restaurant. What's the point in paying a premium for a good chef when what you want is a short-order cook? Yes! And if that's not your way, it's ok. Choose differently. There's something out there for everyone. Nobody gets upset that Trader Joe's doesn't run coupons. The couponers go to a different store.
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NoWomanNoCry
Drama Llama
Posts: 5,856
Jun 25, 2014 21:53:42 GMT
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Post by NoWomanNoCry on Sept 16, 2019 23:25:53 GMT
Is anyone else having a hard time feeling sorry for an uppity chef serving a burger of all things? Not gourmet at all. And yes I can totally understand a chef at a high end restaurant not wanting to alter her food. Drives me nuts when my husband does this in a nice restaurant. A lot of thought and care went into a meal to request it be altered to something it never was intended to be. But a burger? With ketchup? Mayo? There are lots of places where a burger is made gourmet..it’s not just regular mayo or ketchup but something the chef crafted. I can and do appreciate that and will side with the chef who made a career out of his art in food. If you (general you) don’t like it then they don’t have to eat there.
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Post by ScrapbookMyLife on Sept 16, 2019 23:36:00 GMT
I order everything plain.
Hamburger plain. (burger and bun only). Grilled chicken sandwich plain. Chicken and bun only).
I don't eat the bun/bread, but I usually just remove it myself and place it to the side.
If I went in a place and they refused to make it how I wanted, I would leave and never go back. In my opinion, the cook/chef in question comes across as arrogant and rude. Service(or lack thereof) like that, is why places go out of business.
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Post by jeremysgirl on Sept 16, 2019 23:36:26 GMT
Now that I've read the whole thread I see that this restaurant offers something besides what I'm trying to wrap my brain around is backyard BBQ food. And I'm drooling over Gennifer Bleu cheese burger description. So I'll take back my shitty burger slap (as I eat my husband's burger tonight). I stand by my comment that at a foodie restaurant, you eat what you're served. There's a reason why it's prepared as it is. I love a quality chef. Echoes to Spongemom Scrappants Gennifer and busy
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Post by elaine on Sept 17, 2019 0:03:26 GMT
It isn't unusual to see "changes and modifications politely declined" on a foodie restaurant menus with a small, well thought out meals. We were somewhere recently where only one item on the small menu met my current restrictions plus personal taste because they had mushrooms on 3 or 4 items. This is not Red Robin or Burger King where you are invited to add-on and/or substitute to make it your way and/or condiment bottles are brought to the table. Menu decisions are made in a corporate office not by a chef in the kitchen. I'd also expect the ketchup, mustard and mayo to be made in the kitchen of a foodie place and not Heinz, French's or Best Foods. [b Not home made If it is the restaurant linked up thread, they say that all their condiments are home-made/made in the kitchen. Did you eat someplace else? Or do they lie on their website? Eta: okay, weird. The post I just quoted was deleted. I’m not crazy, I promise!
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paigepea
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Jun 26, 2014 4:28:55 GMT
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Post by paigepea on Sept 17, 2019 0:06:02 GMT
Yes. I deleted my post when I read that but she told us entirely not homemade so I didn’t know who to believe.
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